Information Package / Course Catalogue
Dairy Product Analysis
Course Code: SU242
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

The aim is to teach the sensory, physical, and basic chemical analysis methods applied to dairy products commonly produced in our country; and to ensure that students acquire the knowledge and skills to evaluate analysis results in accordance with quality control and relevant standards.

Course Content

To enable students to evaluate the physical properties of dairy products in accordance with regulations and analytical methods

Name of Lecturer(s)
Learning Outcomes
1.To be able to analyse Cheese capability
2.To be able to analyse/evaluate yogurt capability
3.To be able to analyze/evalaute cream capability
4.To be able to analyze butter capability
5.To be able to analyze/evalaute Ice Cream capability
Recommended or Required Reading
1.Süt Teknoloğunun El Kitabı.Prof. Dr. Mehmet Demirci Prof. Dr. Hüznü Gündüz. 2004. Hasad Yayınevi. ISBN:9789758377312
2.Gıda Analizleri. Beyza Ulusoy, Canan Hecer. 2015. Dora Yayıncılık
3.Temel Gıda Analizleri. Vildan Uylaşer , Fikri Başoğlu. 2011. Dora Yayıncılık
4.Süt ve Süt Ürünleri Analiz Yöntemleri. Hatice Şanlıdere Aloğlu (Editör), Zübeyde Öner (Editör). 2018. Sidaş Yayınevi
Weekly Detailed Course Contents
Week 1 - Theoretical
Sensory Analysis in cheese + Physical Analysis in cheese
Week 1 - Practice
Cheese, taste, smell, appearance, interior and exterior appearance. In cheese sampling, identification and calculation of dry matter
Week 2 - Theoretical
Physical Analysis in cheese + Chemical Analysis in Cheese
Week 2 - Practice
Determination and calculation of fat in cheese
Week 3 - Theoretical
Chemical Analysis in Cheese
Week 3 - Practice
Determination and calculation of salt in cheese
Week 4 - Theoretical
Chemical Analysis in Cheese + Sensory Analysis in Yogurt
Week 4 - Practice
SH and pH acidity in the cheese. Yogurt taste, odor control
Week 5 - Theoretical
Sensory Analysis in Yogurt + Physical Analysis in in Yogurt
Week 5 - Practice
Yogurt structure determination, in terms of pH and acidity in yogurt SH
Week 6 - Theoretical
Physical Analysis in in Yogurt + Chemical Analysis in Yogurt
Week 6 - Practice
Determination of the amount of fat
Week 7 - Theoretical
Chemical Analysis in Yogurt
Week 7 - Practice
Dry matter determination of yogurt
Week 8 - Theoretical & Practice
Sensory Analysis in Cream + Chemical Analysis in Cream / Creamy taste, odor, color, appearance detection and determination of fat
Week 9 - Theoretical
Chemical Analysis in Cream
Week 9 - Practice
In terms of pH and acidity in cream SH
Week 10 - Theoretical
Sensory Analysis in Butter + Chemical Analysis in Butter
Week 10 - Practice
Buttery, color, flavor, fat determination
Week 11 - Theoretical
Chemical Analysis in Butter
Week 11 - Practice
Determination of butter, salt, acidity
Week 12 - Theoretical
Chemical Analysis in Butter + Sensory Analysis in Ice Cream
Week 12 - Practice
Determination of the number of peroxide butter, ice cream taste, smell determination
Week 13 - Theoretical
Physical Analysis in in Ice Cream
Week 13 - Practice
Determination of dry ice cream, SH, and the pH acidity in
Week 14 - Theoretical
Chemical Analysis in Ice Cream
Week 14 - Practice
Determination of fat in ice cream
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice141128
Assignment1011
Laboratory280128
Individual Work140114
Quiz1112
Midterm Examination1112
Final Examination1112
TOTAL WORKLOAD (hours)105
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
2
4
2
4
4
OÇ-2
2
4
2
4
4
OÇ-3
2
4
2
4
4
OÇ-4
2
4
2
4
4
OÇ-5
2
4
2
4
4
Adnan Menderes University - Information Package / Course Catalogue
2026